Sweet Potato, Chorizo and Caramelised Onion Hash with Baked Eggs

Quite a few of the items I received in my Farmdrop box could be frozen, so I immediately popped them in the freezer to make breakfast with at a later date. These sweet potatoes were the last of the fresh ingredients and, probably, what I was looking forward to using the most. Sweet potatoes make their way into my breakfast dishes often, but there are few better ways to show them off than in a hash. This one combined with chorizo and caramelised onions and was the base for some baked eggs. A little avocado on the side and a drizzle of hot sauce made it just perfect.

Sweet Potato, Chorizo and Caramelised Onion Hash with Baked Eggs

Olive oil
2 large onions, halved and finely sliced
1 tsp salt
1 tsp sugar
250g cooking chorizo, chopped
3 medium sweet potatoes, peeled and cut into 2cm cubes
½ tsp smoked paprika
1 tsp finely chopped rosemary
8 eggs

Cook the onions in a large frying pan, or chef’s pan, over a medium-low heat, with the salt sugar, until dark and caramelised. This should take about an hour. Set aside. Add a little more oil to the same pan and cook the chorizo over a high heat until crisp. Set this aside also.

Preheat the oven to 220ºc.  Toss the sweet potato in a bowl with some olive oil, salt, smoked paprika and rosemary and spread out on a baking sheet or in a roasting pan.  Bake in the oven for about 45 minutes until the sweet potato is tender.

In a very large frying pan, or chef’s pan, combine the sweet potato, chorizo and caramelised onion and make eight wells in the mixture with a spoon.  Crack an egg into each of the wells and place the pan in the oven to cook the eggs.  This should take about 10 minutes for soft yolks.

Serves four. Adapted from a recipe by Serious Eats.

Potato and Chorizo Hash with Eggs and Avocado

We’re off to the Cotswolds today for the first of our five weddings this year. It’s a perfect day for it – dry and slightly overcast (a little cloud stops glare and squinting in the photographs.) With a long drive ahead, we wanted a big breakfast to set us up for the day, and I have had my eye on this potato and chorizo hash with eggs and avocado from Serious Eats for a LONG TIME.

Potato and Chorizo Hash with Eggs and Avocado

500g potatoes, peeled and diced
Olive oil
125 cooking chorizo, chopped
½ tsp ground cumin
¼ tsp smoked paprika
6 spring onions, sliced
1 green chilli, deseeded and finely chopped
4 eggs
1 avocado, diced
A handful of coriander, finely chopped
Lime juice, to serve

Preheat the oven to 175ºc.  Par boil the potatoes and drain in a colander. Meanwhile, fry the chorizo in a little oil until crisp and the fat has rendered.  Remove the chorizo from the pan and set aside, and fry the potatoes in the chorizo fat for about 20 minutes until crisp. In the last two minutes of cooking, stir in ½ tsp ground cumin and ¼ tsp smoked paprika. Combine the potatoes and chorizo in a large bowl and set aside.

Add a little more oil to the pan and gently cook the spring onions and chilli until tender, before adding to the bowl. Return all of the ingredients to the pan and make four wells.  Crack an egg into each well and transfer to the oven until the eggs are cooked to your liking. Top with chopped avocado, coriander and a little squeeze of lime. Serve with your favourite hot sauce.

Adapted from a recipe by Serious Eats.